Zhejiang Cuisine · FFET10023
Taizhou Dried Fish
Suiyuan Shidan rates the Taizhou dried fish from Songmen as the best, soft and rich.
Mural guide
A West Lake vinegar fish glazed with sauce lies on a plate, a bowl beside it holds Longjing shrimp, a square piece of Dongpo pork gleams soy-brown in a clay pot, and a few tea leaves lie at the edge.
The regional cooking of Zhejiang, with Hangzhou attentive to the season and Ningbo skilled with seafood.
Section 4 of Suiyuan Shidan, the list of scaled fish, has an entry on Taizhou dried fish and says the best comes from Songmen in Taizhou, soft-fleshed and rich. The entry also notes stewing it with fresh pork.